Teriyaki Bento Hollywood
Last inspected: Feb 19, 2026
55
Score
Inspectors have visited Teriyaki Bento Hollywood eight times, with records going back to 2022. The most recent visit was on Feb 19, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around five violations each.
“Working containers of food removed” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Hollywood facility scores 75, putting Teriyaki Bento Hollywood on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Sep 11, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
64
Feb 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
Dec 5, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
May 20, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade sanitizer and retested at 100ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by multiple items. Operator made accessible **Corrected On-Site**
31A-09-4
Basic - Wall soiled with accumulated grease. Tin foil used to line walls has build up of grease
36-27-5
64
Apr 18, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In chest freezer at front of kitchen, rangoons held in standard printed thank you bag.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In sushi fliptop lower cooler, tray with raw salmon and tuna above prepared salads. Manager inverted all for proper separation. 2) In fliptop drawer left side, containers of raw proteins above container of cut peppers and open bag of potstickers. Manager inverted trays to properly separate. 3) In walk in cooler, case of raw shell eggs above containers of cut vegetables. Manager inverted both for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In side of flattop away from heat, container cooked vegetables (118F - Hot Holding). Per manager cooked less than 30 minutes. Manager moved back onto flattop to reheat and hold. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen hand sink. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle on floor under triple sink.
41-17-4
Basic - Food stored on floor. Buckets of soy sauce on floor in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in container of standing water at sushi fliptop. Manager removed knife and dumped water. **Corrected On-Site**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks at bagging table not stored all handles facing same direction. Employee correctly sorted forks for proper presentation. **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Containers of salt and sugar on back dry storage shelf not labeled. **Repeat Violation**
02D-01-5
43
Feb 10, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen dry storage shelf- observed squeeze bottles of soy sauce, sesame oil, and teriyaki sauce with no labeling.
02D-01-5
86
Aug 29, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at flat top grill- observed service spoon inside 3rd hotel pan of water. Operator removed service spoon. **Corrected On-Site**
10-07-4
Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit- observed soiled dry wiping cloth on cutting board. Operator removed cutting. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen at cook line- observed container or rice with no labeling.
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
82
Frequently Asked Questions
When was Teriyaki Bento Hollywood last inspected?
The most recent health inspection at Teriyaki Bento Hollywood on file is from Feb 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Teriyaki Bento Hollywood?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Teriyaki Bento Hollywood.
How does Teriyaki Bento Hollywood compare to other restaurants in Hollywood?
Teriyaki Bento Hollywood most recently scored 55 out of 100, which is lower than the Hollywood average of 75.
Has Teriyaki Bento Hollywood's inspection record improved over time?
Results have been roughly steady. Inspections at Teriyaki Bento Hollywood have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Teriyaki Bento Hollywood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Teriyaki Bento Hollywood inspected?
Based on the inspection history on file, Teriyaki Bento Hollywood is inspected around two times per year on average.
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